Have leftover salmon from last night? Salmon Orzo Pasta Salad is an excellent way to use it. This simple, colorful salad comes together quickly, is loaded with vegetables, and offers bold Mediterranean flavors that everyone will enjoy.
Grilled Salmon Orzo Pasta Salad Recipe
This salad celebrates late-summer produce—crisp cucumbers, sweet cherry tomatoes, and tender baby spinach—though it’s flexible enough to work year-round. Use whatever fresh vegetables you have on hand. Tossed with orzo and a tangy Greek-style vinaigrette, it becomes a satisfying meal or a vibrant side dish.
I love pairing this salad with my Greek-style vinaigrette because it adds bright acidity and herbaceous depth that complements feta, olives, and the richness of grilled salmon. The result is colorful, balanced, and easy to prepare for lunches, picnics, or barbecue sides.
As the seasons change, I like to hold on to summer flavors as long as possible. This pasta salad is a great way to do that—comforting enough for cooler nights but fresh and light enough for warm afternoons.
Check Out My Grilled Salmon Recipe here!
What’s the best dressing for this salmon orzo pasta salad?
A bright, herb-forward vinaigrette is ideal—think lemon, olive oil, garlic, oregano, and a touch of Dijon. I often use my Greek-style vinaigrette, which complements the feta and olives perfectly. If you prefer convenience, a good-quality bottled Greek or Italian dressing works well as a substitute.
More easy salmon recipes
We prepare salmon in many ways at home. Here are some favorite preparations that pair nicely with this salad or make great meals on their own:
- Cedar Plank Salmon on the pellet grill
- Whole Grilled Salmon Recipe
- Lemon Pepper Traeger Grilled Salmon
- Traeger Smoked Salmon
- Blackstone Salmon Sandwich
- Traeger Honey Garlic Salmon
- Foil Packet Salmon
More recipes featuring orzo
Orzo is one of my favorite pastas for salads like this, but it’s versatile enough for warm dishes too. Here are other orzo recipes you might enjoy:
- Easy Cheesy Orzo
- Swedish Meatball Orzo
- Broccoli Cheese Orzo
- Caprese Pasta Salad
- BLT Pasta Salad
- Beef and Wild Rice Stuffed Zucchini
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Easy Salmon Orzo Pasta Salad
This bright, Mediterranean-style salad combines grilled salmon, orzo, fresh vegetables, feta, and olives for a flavorful, protein-packed dish that’s perfect for lunch or a main-dish salad.
Ingredients
- 2 cups uncooked orzo
- 1 cup cherry tomatoes, halved
- 1 handful baby spinach
- 1 small English cucumber, peeled, seeded and diced
- 1 cup crumbled feta
- ¼ cup Kalamata olives
- ¼ cup diced red bell pepper
- 1 cup Greek-style vinaigrette (homemade or store-bought)
- 1 medium grilled salmon fillet, flaked or chunked
Instructions
- Bring a large pot of well-salted water to a boil. The water should taste slightly salty like the sea.
- Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled orzo with cherry tomatoes, spinach, cucumber, feta, olives, and diced red pepper.
- Pour the vinaigrette over the salad and toss gently to coat. Adjust seasoning with salt and pepper if needed.
- Top the salad with flaked grilled salmon or serve the salmon alongside. Serve chilled or at room temperature.
Notes
- If you prefer, substitute a quality bottled Greek or Italian dressing for a quick option.
- Leftover salad keeps well in the refrigerator for 2–3 days—store dressing separately if you want to preserve texture.
- For added crunch, sprinkle toasted pine nuts or chopped walnuts on top before serving.
Nutrition Information (per serving)
Calories: 365 — Total Fat: 11g — Saturated Fat: 5g — Cholesterol: 45mg — Sodium: 231mg — Carbohydrates: 45g — Fiber: 2g — Sugar: 3g — Protein: 20g
Nutrition data is an estimate. If you need precise information for medical reasons, consult a trusted nutrition resource.